Baked Stuffed Sardines Recipes

STUFFED BAKED SARDINES

Stuffed Baked Sardines image

Grilled, baked and fried, sardines are eaten in all Mediterranean coastal ports. I have chosen to stuff these sardines to make a more robust dish. If you find that pomegranates are out of season, dried cranberries make an acceptable and appropriately tart substitute for the crimson pomegranate seeds.

Provided by Dropbear

Categories Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 tablespoons olive oil
1 large onion, finely diced
2 garlic cloves, crushed
1/2 cup finely chopped walnuts
1/4 cup chopped flat leaf parsley
1/4 cup pomegranate seeds (or substitute dried cranberries)
sea salt
fresh ground black pepper
1 kg about 16 whole fresh sardine, scaled and cleaned leaving heads intact
olive oil
1/4 cup pomegranate seeds (or substitute dried cranberries)
1/4 cup flat leaf parsley

Steps:

Heat a frying pan over a medium heat, add oil, onion and garlic and cook for 10 minutes or until softened and lightly browned. Stir in the walnuts and cook for 2 minutes more. Add the remaining ingredients and season with salt and pepper to taste. Remove from the heat to a bowl to cool.
For the sardines.
Preheat oven to 200°C.Wash sardines inside and out and pat dry on paper towels. Fill sardines with the stuffing and place in a lightly oiled oven pan. Drizzle with a little oil. Bake for 10-15 minutes or until golden brown then remove to a platter and serve scattered with garnish ingredients. Serves 8.

Nutrition Facts : Calories 356.6, Fat 22.6, SaturatedFat 2.9, Cholesterol 177.5, Sodium 634.8, Carbohydrate 5.3, Fiber 1.4, Sugar 2.5, Protein 32.4

BAKED STUFFED SHRIMP WITH RITZ CRACKERS®

Baked Stuffed Shrimp with Ritz Crackers® image

My late mother created this recipe over thirty years ago. My grandparents, my father, and myself have enjoyed these baked stuffed shrimp every other Friday for many years. It's a tradition - we eat baked stuffed shrimp for dinner and then play cards! (We've been leaving out the scallops lately due to the high price, and we don't even miss them.) We serve the shrimp with a nice garden salad and rice pilaf or baked potato.

Provided by Julie Cahoon

Categories Seafood Shellfish Scallops

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

2 (4 ounce) packages crushed buttery round crackers (such as Ritz®)
cooking spray
½ cup parsley
5 saltine crackers, crushed
½ teaspoon celery salt
1 clove minced garlic
4 sea scallops, chopped
½ cup chopped imitation crabmeat
¼ cup butter, melted
¼ cup white cooking wine
20 jumbo shrimp, peeled and deveined

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well.
Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.

Nutrition Facts : Calories 601.2 calories, Carbohydrate 44.4 g, Cholesterol 318.1 mg, Fat 27 g, Fiber 1.6 g, Protein 42.2 g, SaturatedFat 9.9 g, Sodium 1410.4 mg, Sugar 6 g

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